Gin
Rarner Gin
CHF 30
View BottleHibiscus: The Floral Acidity
In many countries hibiscus flowers are brewed into a tart, fruity tea — in Hiemalis, exactly that note plays the role of freshness between the winter spices.
Why a winter gin needs acidity
Cinnamon, cloves and allspice are warm and dark — without a counterweight a winter gin would turn heavy. The hibiscus flower delivers that counterweight: a floral, berry-like acidity that opens the profile and refreshes the palate. A trick from tea culture, translated into the still.
Hibiscus in Hiemalis
In Hiemalis the hibiscus keeps the gin lively despite its wealth of spice: its acidity lifts the orange and stops cinnamon and cloves from covering the profile. In a tonic it shows as a fine, almost wine-like freshness.
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Frequently Asked Questions
Does hibiscus colour the gin red?
No — the pigments stay behind in distillation. Hiemalis remains clear; only the flower’s aroma passes into the distillate.
What does hibiscus taste like in gin?
Of floral, berry-like acidity — similar to rosehip tea but finer. In Hiemalis it acts as a burst of freshness between the spices.
Which garnish underlines the hibiscus?
An orange twist or a few dark berries in the tonic — both pick up the flower’s floral acidity.